Beef in vinegar hot pot (Bò nhúng dấm) is a Vietnamese version of a hot pot that is traditionally served in a communal style.
In its basic form, the dish consists of a vinegar-flavored broth that may also include coconut milk or coconut water, lemongrass, onions, or other additions. It typically comes with thinly sliced raw beef and an assortment of fresh vegetables and herbs such as bean sprouts, daikon, lettuce, cucumbers, mint, basil, and perilla leaves.
Beef stew (Bò kho) is a popular Vietnamese beef stew that can be consumed on its own or accompanied by a baguette on the side. It can also be served over noodles, whilst it is customary to serve a variety of fresh herbs on the side.
The website suggested that the dish is consumed for breakfast, garnished with chopped green onions, coriander, and onions.
Taste Atlas also recommended shaking beef (Bò lúc lắc). The main star of bò lúc lắc is diced marinated beef. The meat is shortly seared before it is then served on a bed of watercress and sliced tomatoes.
Additional toppings may include pickled onions and a dipping sauce resembling lime-based vinaigrette which can be drizzled over the meat or served on the side.
The food website added that steak and eggs (Bò né) is a traditional Vietnamese delicacy that’s especially popular in Nha Trang. It’s made with cuts of beef such as skirt steak that’s marinated in spices and comes served on a sizzling hot cast iron plate with fried eggs, onions, chili sauce, and a dollop of pate.
